Easy Classic Potatoes Au Gratin

Potatoes au gratin with gruyere in a baking dish with fresh thyme.

Easy Classic Potatoes Au Gratin

Indulge in the ultimate comfort dish with this Creamy Potatoes Au Gratin recipe. Perfectly layered slices of tender potatoes are enveloped in a rich, garlic-infused cream sauce, topped with a generous amount of Gruyere cheese, and baked to golden perfection. Adding fresh thyme and a hint of nutmeg adds a depth of flavor that makes this classic side dish irresistible.

4.38 from 8 votes

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Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: Servings

Author: Deborah Rainford

Ingredients

2 ½ pounds Yukon Gold or Russet potatoes, thinly sliced *See notes
2 cups heavy cream
1 cup whole milk
3 cloves garlic, minced
1 ½ cups grated Gruyere cheese
½ cup grated Parmesan cheese
2 tablespoons fresh thyme leaves, finely chopped
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Butter, for greasing the baking dish

Instructions

Preheat and Prepare:

Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish.

Potato Layering:

Arrange a layer of potato slices at the bottom of the greased dish, slightly overlapping each slice.
Season with salt and pepper.

Creating the Cream Mixture:

Combine the heavy cream, milk, minced garlic, and nutmeg in a medium saucepan. Warm the mixture over medium heat until it's hot but not boiling.
Remove from heat and stir in half of the thyme.

Adding Cheese:

Sprinkle a third of the Gruyere and Parmesan over the potatoes in the dish.
Pour a third of the hot cream mixture over the cheese.

Repeat Layers:

Repeat the layers twice, ending with the cream mixture and a generous layer of cheese on top.

Baking the Dish:

Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil and continue baking for another 20-30 minutes, or until the top is golden and bubbly, and the potatoes are tender.

Finishing Touches:

Sprinkle the remaining thyme over the baked gratin.
Allow the dish to rest for 10 minutes before serving.

Notes

For the best texture, slice the potatoes uniformly.
You can use Yukon gold or russet potatoes. Yukon gold has a more buttery flavour and texture, but russets have that classic fluffy texture.
The final rest time allows the cream to set for perfect serving slices.
If making a day before, cover tightly with foil before storing in the fridge. Place some cling film directly on top of the potatoes to stop them from discoloring. *The potatoes will soak up some of the cream overnight. There’s no need to add any more. The potatoes will cook perfectly.

Nutrition

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